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- Dec 21, 2006
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Happy Independence Day weekend! For the July 4th holiday weekend I have a few knives posted below priced to move. Gotta clear out some inventory! But first, this week's knife...
Knife # 1 Santoku
This design is very handy in the kitchen. Mrs. Davenport uses her AEBL Santoku daily for just about everything food prep related. The blade steel in this Santoku is the "relatively" new Crucible CPM S45VN that has a few tweaks over the very popular S30V and S35VN series of steels. I won't bore with details, but there is a nitrogen and niobium addition in S45VN that increases the "stainless" ability as well as make this steel tougher without sacrificing wear resistance. The heat treatment included a "cryo" bath to complete the quench as well as triple tempers. The hardness is at 63HRC, perfect for a knife like a Santoku. The blade has a full flat grind that terminates in a very thin edge. If you check out my IG feed (stuartalandavenport), you'll find a video that I posted which shows this knife slicing through printer paper before I even sharpened it. The cut made in the video is straight off of the hand polish, which is a nice satin finish, btw. The handle is claro walnut and was hand rubbed with an oil finish, and then a final coat of wax for extra protection. This is a superb combination of elements....a very versatile blade shape, an excellent steel paired with a top quality heat treatment, and a great feeling handle. I think you'll find yourself grabbing this knife from the block about 95% of the time you're in the kitchen....whether you need to cut something or not!
OAL: 10.5"
Blade: 5.75"
Handle: 4.75" Claro Walnut
Thickness: 0.090"
Steel: CPM S45VN 63HRC
Edge: 13° per side, 3 micron
Price: $250
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Knife # 2
"Verde Ranch Hunter"
I redesigned my classic hunter to offer slightly more blade length and a small integrated guard to keep the fingers from being bit by the heel of the edge. It also has an aluminum lanyard tube for those that like to use them. The handle is black and gray g10, which looks pretty cool after it is shaped. The blade is a classic drop point with a full flat grind and thin edge geometry for better cutting. The steel is 52100, a high carbon steel that is known for its use in ball bearing production as well as custom knives. The heat treatment, as always, is top notch with normalizing, thermal cycling, DET anneal, soak at the proper temperature with a digitally controlled oven, fast oil quench, sub zero "cryo", and triple tempers. Hardness is ~63HRC with an extremely fine grain structure and small even carbide dispersion. I love holding this thing as it feels really good in the hand with various grips. I never enjoyed processing deer, to me it's always work, but worth it when it's all said and done! This knife comes with a simple kydex sheath as well.
OAL: 8.75"
Blade: 4"
Handle: 4.75"
Thickness: 0.080"
Steel: 52100 ~63HRC
Handle: Black/Gray G10
Edge: 13° per side, 6 micron
Price: $199 (Now only $165!!!)
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Knife # 3
"Brisket Slicer"
This knife is the longest knife I have made to date, and is what I would call a brisket slicer. Made for all around slicing! The edge geometry is amazing, as it is basically a microbevel on a zero ground full flat grind! The steel is thin stock 52100 ball bearing steel with all the bells and whistles in heat treatment, including normalizing and cycling to make sure of a very fine and homogeneous microstructure, as well as a DET anneal, sub zero quench, and triple tempering. Final hardness is ~63HRC. The handle is Claro Walnut with a lanyard hole, just for fun. Both the blade and handle are 1200 grit. Balance point is about a half inch in front of the handle. This knife is a great all around kitchen slicer, from turkey to brisket to fajitas and even sashimi!
OAL: 14.5"
Blade: 10"
Handle: 4.5"
Thickness: 0.085", slight taper to tip
Steel: 52100 ~63HRC
Handle: Claro Walnut
Edge: 12° per side, 6 micron
Price: was $250 (now only SOLD!)
Paypal preferred (samuraistuart@yahoo.com). This is also my email address in case you would like to contact me that way. Free shipping anywhere in the USA! All knives come with an unlimited life time warranty! I just ask that the buyer keep in mind that my knives are not the proverbial pry bar, and I use thin stock, thin grinds, and hard steel for excellent cutting ability and edge retention. If you have any questions, feel free to DM me or send an email! Thanks for taking a look and follow me on Instagram: stuartalandavenport
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Knife # 1 Santoku
This design is very handy in the kitchen. Mrs. Davenport uses her AEBL Santoku daily for just about everything food prep related. The blade steel in this Santoku is the "relatively" new Crucible CPM S45VN that has a few tweaks over the very popular S30V and S35VN series of steels. I won't bore with details, but there is a nitrogen and niobium addition in S45VN that increases the "stainless" ability as well as make this steel tougher without sacrificing wear resistance. The heat treatment included a "cryo" bath to complete the quench as well as triple tempers. The hardness is at 63HRC, perfect for a knife like a Santoku. The blade has a full flat grind that terminates in a very thin edge. If you check out my IG feed (stuartalandavenport), you'll find a video that I posted which shows this knife slicing through printer paper before I even sharpened it. The cut made in the video is straight off of the hand polish, which is a nice satin finish, btw. The handle is claro walnut and was hand rubbed with an oil finish, and then a final coat of wax for extra protection. This is a superb combination of elements....a very versatile blade shape, an excellent steel paired with a top quality heat treatment, and a great feeling handle. I think you'll find yourself grabbing this knife from the block about 95% of the time you're in the kitchen....whether you need to cut something or not!
OAL: 10.5"
Blade: 5.75"
Handle: 4.75" Claro Walnut
Thickness: 0.090"
Steel: CPM S45VN 63HRC
Edge: 13° per side, 3 micron
Price: $250
---------------------------------------------------------------------------------------------------
Knife # 2
"Verde Ranch Hunter"
I redesigned my classic hunter to offer slightly more blade length and a small integrated guard to keep the fingers from being bit by the heel of the edge. It also has an aluminum lanyard tube for those that like to use them. The handle is black and gray g10, which looks pretty cool after it is shaped. The blade is a classic drop point with a full flat grind and thin edge geometry for better cutting. The steel is 52100, a high carbon steel that is known for its use in ball bearing production as well as custom knives. The heat treatment, as always, is top notch with normalizing, thermal cycling, DET anneal, soak at the proper temperature with a digitally controlled oven, fast oil quench, sub zero "cryo", and triple tempers. Hardness is ~63HRC with an extremely fine grain structure and small even carbide dispersion. I love holding this thing as it feels really good in the hand with various grips. I never enjoyed processing deer, to me it's always work, but worth it when it's all said and done! This knife comes with a simple kydex sheath as well.
OAL: 8.75"
Blade: 4"
Handle: 4.75"
Thickness: 0.080"
Steel: 52100 ~63HRC
Handle: Black/Gray G10
Edge: 13° per side, 6 micron
Price: $199 (Now only $165!!!)
--------------------------------------------------------------------------------------------------------
Knife # 3
"Brisket Slicer"
This knife is the longest knife I have made to date, and is what I would call a brisket slicer. Made for all around slicing! The edge geometry is amazing, as it is basically a microbevel on a zero ground full flat grind! The steel is thin stock 52100 ball bearing steel with all the bells and whistles in heat treatment, including normalizing and cycling to make sure of a very fine and homogeneous microstructure, as well as a DET anneal, sub zero quench, and triple tempering. Final hardness is ~63HRC. The handle is Claro Walnut with a lanyard hole, just for fun. Both the blade and handle are 1200 grit. Balance point is about a half inch in front of the handle. This knife is a great all around kitchen slicer, from turkey to brisket to fajitas and even sashimi!
OAL: 14.5"
Blade: 10"
Handle: 4.5"
Thickness: 0.085", slight taper to tip
Steel: 52100 ~63HRC
Handle: Claro Walnut
Edge: 12° per side, 6 micron
Price: was $250 (now only SOLD!)
Paypal preferred (samuraistuart@yahoo.com). This is also my email address in case you would like to contact me that way. Free shipping anywhere in the USA! All knives come with an unlimited life time warranty! I just ask that the buyer keep in mind that my knives are not the proverbial pry bar, and I use thin stock, thin grinds, and hard steel for excellent cutting ability and edge retention. If you have any questions, feel free to DM me or send an email! Thanks for taking a look and follow me on Instagram: stuartalandavenport
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